Good morning here we will give you a recipe beef baked empanadas which is delicious The way making it is very not too difficult. You just need to be careful to get results from beef baked empanadas which has aroma and taste that can evoke our tastes.

So that the result of beef baked empanadas, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare beef baked empanadas delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required in prepare

1. Prepare 2 large sweet Spanish onions
2. Prepare 3 Tbsp vegetable oil
3. Prepare 1 lb ground beef, preferably 85/15
4. Take 2 clove garlic
5. Prepare 2 tsp sweet paprika
6. Prepare 2 tsp ground cumin
7. Prepare 1/8 tsp crushed red pepper flakes
8. Prepare 1 1/2 tsp salt
9. Prepare 1/4 tsp ground black pepper
10. Prepare 2 Tbsp tomato paste or 2 tsp of Worcestershire sauce (optional, just for umami)
11. Use 2 eggs, hard boiled
12. Take 1 red bell pepper
13. Take 4 scallions
14. Use 8 green olives, pitted
15. Prepare 40 Raisins
16. Prepare 1 egg (for eggwash)
17. Prepare 20 discs for empanadas

Line the baking sheet with the parchment paper. Get the pastry brush, fork and paring knife ready. Using a pastry brush, moisten around the edges of the dough with the egg. Carefully fold dough over filling to form a triangle; firmly press edges with fork to seal.

Step by step to cook Beef Baked Empanadas:

1. Peel and dice the onions.
2. In a large pot like a Dutch oven, heat the oil over medium heat and add the onions. Stir occasionally so onions get cooked but not burned.
3. Mince the garlic.
4. After 30 minutes, onions will start softening and changing color. This process is called caramelization and makes the onions sweet (which is good). Keep stirring frequently. The onions should start acquiring a light amber color after 45 minutes of cooking. Add the garlic and stir. Cook for 2 minutes.
5. Add the beef and brake it with a spatula or wooden spoon. Every couple of minutes keep breaking the beef lumps until there are no more lumps and there is no more pink/red color on the beef (this takes approximately 10 minutes).
6. Add all the spices and the salt (and tomato paste/Worcestershire sauce if desired). Mix and cook for an additional minute. Remove from heat and let completely cool.
7. Meanwhile, remove tops and bottoms of scallions. Thinly slice them.
8. Char the red pepper over fire. Let cool and then seed, peel and dice. OR just dice the raw red pepper.
9. Hard boil the eggs, peel and dice.
10. Dice the pitted olives.
11. Add the scallions, red pepper, eggs and olives to the cool beef/onion mixture. Mix well. Adjust seasoning. Refrigerate.
12. Preheat oven to 450 degrees Fahrenheit. If available use the convection oven mode.
13. Line two baking sheets with parchment paper.
14. Beat one egg.
15. Take a dough disc in your hand, put a spoonful of the beef filling on the center of the disc, add two raisins, and put a little of the egg-wash (beaten egg) along half the border of the dough.
16. Fold the bottom half of the disc over the top half and seal by pressing the thumb and the index of the other hand. Put some egg-wash on the pressed area.
17. Proceed to double-seal by folding upward the bottom tip of the empanada using your thumb and the continue till the end. OR keep the empapada on a cutting board and double-seal using a fork.
18. Place each finished empanada on the lined sheets. Refrigerate until oven is heated. Remove from refrigerator, paint top and sides of the empanadas with egg-wash and make a couple of perforations on the top of each empanada (do not puncture the bottom) in order for the heat that will build up inside the empanada to escape.
19. Bake for 8 minutes. If using a conventional oven, it may take 1 or 2 minutes longer.
20. Let them stand for 5 minutes. Enjoy!
21. Empanadas freeze very well. Once cooled completely, double-wrap them in plastic. Reheat frozen empanadas (do not thaw them) at a preheated 450-degree F oven (or toaster oven) for 10/12 minutes. Let them rest for 5 minutes before enjoying them.
22. Done and ready to serve!

Brush tops of triangles with beaten egg. Assembled unbaked empanadas can be stored in an airtight container in the freezer for a few months. Thaw them in the refrigerator then bake according to recipe instructions. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape.

me, the simple preparation of Beef Baked Empanadas above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!